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Export 7 ingredients for grocery delivery
Step 1
About 2 hours before you want to start, bring your cream and cream cheese out of the fridge (see recipe notes).
Step 2
Crush the biscuits (either with a rolling pin or in a food processor). Mix with the melted butter and press into your 7" tin.
Step 3
Whip together the double cream, cream cheese and melted ROOM TEMPERATURE white chocolate until fully combined.
Step 4
Smooth on top of the biscuit base and flatten the top with the back of a spoon or a palette knife if you have one.
Step 5
Chill for 3 hours or, even better, overnight.
Step 6
Use my knife tip (in recipe notes) to remove the cheesecake from the tin. Pipe the remaining whipped cream and decorate with grated chocolate and chocolate chunks.
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